Biscoff Lotus Cake
If you're a fan of Biscoff, this is the recipe for you! It has a delicious vanilla sponge and a creamy Biscoff icing on top. It's topped with little meringue nests and Biscoff biscuits, if that's not enough. Then MORE Biscoff sprinkled on top!
It's also insanely simple to make. Just like with my lemon and raspberry cake, combine all of the sponge ingredients in a mixer. Then, combine, divide, and bake! There will be no creaming of butter and sugar, no whisking of eggs, and no such nonsense. Simply a stunningly simple cake-making technique.
What about the icing? It only takes 10 minutes to put this together. And it's a LOT easier than you think to make it look devilishly appealing. Continue reading to find out how!
What is the flavor of Biscoff?
Biscoff has a really distinct flavor. It primarily mixes rich caramel aromas with comforting undertones of winter spices. Cinnamon, nutmeg, and ginger all play important roles.
Someone removes a giant piece of Lotus Biscoff cake from a cake stand on which the remaining cake is resting. In the backdrop, there is a blue linen napkin and several broken Biscoff biscuits.
What makes Biscoff so unique?
Biscoff has a delightfully distinct flavor. Nothing else can even come close! Biscoff is highly unique, with a spicy caramel flavor and unusual scent. A one-of-a-kind offer that just cannot be matched. No forgeries!
A vanilla sponge with Biscoff icing on deep blue background.
What do you do with Biscoff?
Biscoff spread can be used in a variety of ways! Melt it with chocolate to make delights like Biscoff rocky road. It's great in baked goods like Biscoff blondies. You can even swirl it into cheesecake to produce an amazing no-bake Biscoff cheesecake treat. And, of course, you can use it to make this amazing Lotus Biscoff cake! You could even make it into a Biscoff birthday cake!
It's delicious over toast, melted over ice cream, or eaten straight from the jar with a spoon. Nobody is passing judgment here! The possibilities are limitless... That's why Kitchen Mason has so many Biscoff recipes!
In the background, a slice of Biscoff sponge cake on a plate with the leftover cake, a jar of Biscoff spread, and a blue linen napkin.
What exactly is Biscoff cake comprised of?
This Lotus Biscoff cake is made with two layers of vanilla sponge cake with Biscoff icing. It's then topped with little meringue nests, whole Biscoff biscuits, and Biscoff spread.
Because Biscoff has such a strong flavor, there is none in this recipe. Instead, it glistens in the icing and decorating. Otherwise, the flavor would be too strong.
A Biscoff cake on a cake stand is decorated with Biscoff biscuits and small meringues from the top. With broken Biscoff biscuits scattered in the background, set against a deep blue backdrop.
How is Biscoff icing made?
It is quite simple to make Biscoff frosting. Icing sugar is gradually added to softened butter. After that, stir in some smooth Biscoff spread and a splash of milk. Continue to mix until the mixture is smooth and creamy. Simple as that!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12 people
For The Sponge
- 140 g soft margarine or butter for the sponge - if using butter, make sure it's soft and at room temperature
- 120 g light brown sugar, soft
- Lotus Biscoff spread (240 g)
- 120 g all-purpose flour
- 120 g Lotus Biscoff biscuits - approximately 16 biscuits
- 4 eggs
- 1 teaspoon baking powder
For the Buttercream
- 125 g soft, room temperature butter
- Lotus Biscoff spread 250 g
- 185 g confectioners' sugar
- A small amount of milk
For the Decoration
- 6 Lotus Biscoff biscuits - I only put 6 biscuits since else the cake appears crowded. However, I keep an extra 6 on hand for anyone who is missing a biscuit on their slice.
Prepare the Biscoff sponge.
- Heat the oven to 160°C/140°C fan.
- Greaseproof paper or reusable baking liners should be used to line two 20cm sandwich pans.
- Crush the Biscoff cookies (120g) until finely ground - I use a pestle and mortar, but you could also use a food processor or a rolling pin to smash the biscuits.
- In a large mixing bowl, combine all of the cake ingredients (crushed Biscoff biscuits, 140g soft margarine, 120g soft light brown sugar, 240g Biscoff spread, 120g self-raising flour, 4 medium eggs and 1 tsp baking powder).
- Mix until blended, either with an electric mixer on low speed or by hand.
- Divide the batter evenly between the two muffin cups and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and rest for 10 minutes in their tins before removing the tins and cooling altogether on a wire rack.
Make the Biscoff buttercream while the cakes are cooling.
- Mix the butter (125g) and Biscoff spread together (250g)
- Add the icing sugar (185g) a spoonful at a time, beating until smooth and blended.
- Make sure your buttercream is soft and pipeable, but not runny. If it's too stiff, add some milk (no more than one teaspoon at a time). Before adding additional, fully mix in each addition.
- On your serving dish, place a Biscoff sponge. 13 of the buttercream should be spread on top. Spread another 13th of the buttercream over the top layer of the sponge. Finally, pipe 12 blobs of buttercream around the edge of the cake (I use a JEM1B nozzle) and top with a Biscoff biscuit for every other blob.
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